Eclair cake is one of the yummiest no-bake layered desserts with a sweet creamy flavor that closely mimics its namesake, an air of nostalgia, and a moment of bliss in every bite.
This scrumptious icebox cake is the epicenter of decadent dessert that comes together in under half an hour with no baking required. Simplicity at its finest, I must say.mAll that cold, creamy, sweet éclair flavor in a no-bake recipe makes this one of my undisputed favorites.
If you’re looking for more wonderful no-bake recipes, try my chocolate lasagna, blueberry yum yum, cherry delight, and million dollar pie next!
Let’s make this!
What I Love About This Recipe
- Sweet-n-creamy
- Chocolate covered
- No-bake recipe
Eclair Cake Ingredients
- Graham Crackers
- Vanilla Pudding: Be sure to buy the instant variety for this recipe. Don’t follow the box instructions, use the pudding as an ingredient and follow the recipe instructions instead.
- Cool Whip: Thaw in the fridge overnight.
- Milk: I like to use whole milk. It creates a richer cake.
- Butter: I use unsalted.
- Vanilla: I only use pure vanilla, never imitation.
- Cocoa Powder: I use Hershey’s Cocoa 100% natural cocoa powder. It has not been Dutch-processed so it still contains cocoa’s natural acids.
- Powdered Sugar: Sift before adding to the glaze so you don’t have lumps in the glaze.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Your sweet creamy eclair cake will delight you for up to 4 days in the fridge if stored properly.
- Can You Freeze This? Sure, you can freeze this but why would you need to? It only takes 20 minutes to throw one together. Keep in mind that it’s best served after a night in the fridge but if you must freeze wrap it well and remember that the texture may change a little.
- Simply thaw overnight in the fridge before serving.
- Make-Ahead Tips: This little beauty only takes a few minutes to make and it’s got to sit overnight or equivalent time before serving. Technically, you are kind of making it ahead.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Eclair Cake Recipe
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Line the bottom of a 9 X 13-inch pan with a single layer of graham crackers, cutting them as need be to cover them completely.
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In a large mixing bowl, mix the pudding mix and milk with a handheld electric mixer on medium, for 2 minutes. Fold in the Cool Whip.
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Spread half the pudding mix over the layer of graham crackers, taking care to level the top.
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Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of graham crackers on top, smooth side of the crackers facing up.
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Meanwhile, make the glaze: Â In a medium microwave-safe bowl, melt butter with milk (doesn’t need to boil). Mix in vanilla, and cocoa, then mix in powdered sugar until the glaze is smooth. Evenly pour glaze over the top of the graham cracker. Refrigerate overnight.
More Layered Desserts To Feed A Crowd
- Pineapple Delight
- Butterscotch DelightÂ
- Tiramisu (The Italian Classic!!)
- Summer Berry Icebox CakeÂ
- Pumpkin Lasagna
- Oreo Delight
- Lemon Lush
- Blueberry Heaven On Earth Cake
- Peach Heaven On Earth Cake
- Peanut Butter Lasagna
Eclair Cake
Eclair cake is a sweet creamy rendition of an indulgent American treat transformed into a decadent icebox cake that comes together in 20 minutes flat!
Servings: 12 servings
Ingredients
- 1 (14.4-ounces) boxes graham crackers
- 2 (3.4-ounces) boxes instant vanilla pudding
- 8 ounces cool whip thawed
- 3 1/2 cups whole milk
Glaze:
- 6 tablespoons butter
- 6 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
Instructions
- Line the bottom of a 9 X 13-inch pan with a single layer of graham crackers, cutting them as need be to cover them completely.
- In a large mixing bowl, mix the pudding mix (2 boxes) and milk (3 1/2Â cups) with a handheld electric mixer on medium, for 2 minutes. Fold in the Cool Whip (8Â ounces).
- Spread half the pudding mix over the layer of graham crackers, taking care to level the top.
- Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of graham cracker on top, smooth side of the crackers facing up.
- Meanwhile, make the glaze: Â In a medium microwave-safe bowl, melt butter (6Â tablespoons) with milk (6Â tablespoons) (doesn't need to boil). Mix in vanilla (1Â teaspoon), and cocoa (1/4Â cup), then mix in powdered sugar (2Â cups) until the glaze is smooth. Evenly pour glaze over the top of the graham cracker. Refrigerate overnight.
Fans Also Made:
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I’d recommend updating the ingredients, because I made it as written and only needed one box of graham crackers, with a few left over. Every recipe I have read for this dessert only calls for one box of graham crackers. But it was delicious and so easy to make!
Thank you Peggy!
Hi Janet,
I made this 2 days ago & refrigerated it for over 20 hours. I like the flavor, but it did not set so it was hard to serve & seemed more like pudding instead of a square of dessert. I followed the recipe exactly as written and used skim milk as one of your suggestions. Any recommendations?
Hi there,
Are the 782 calories listed for only 1/8 of a pie or for the whole pie please?
Hi Laura! It’s for the whole pie 😀
I would like to subscribe but can’t find where.
Hi Janet! You’ll find it on the topmost part of the website where you’ll also get a free ebook of my top recipes after subscribing. Hope this helps!
Love this ..have made it several times and its the only one i like to make because it has the glaze recipe..i noticed in recipe for glaze it has vanilla in the ingredients but not in the actual recipe
Hi Alison. Sorry about that. I’ve amended the recipe. Its added with the cocoa powder and powdered sugar <3